Pork with Kikurage

• 2 lb. pork butt
• 10 stalks green onion (cut 1″ pieces)
• 2 c dried fungus (Japan brand preferred)

Mix together and rub on pork:

• 2 stalks celery
• 1 piece crushed ginger
• 2 T wine
• 3 T shoyu
• 2 t salt
• 1 clove crushed garlic
• 1/4 t ajinomoto

Brown pork on all sides. Add leftover seasoning with a can of soup stock or water. (Simmer one side for 40 minutes; then simmer the other half another 40 minutes.) After done, cut into 1/2″ slices. During the last hour, put in fungus. Add green onions just before serving.